Winter Fruit Crisp

Winter Fruit Crisp

Winter Fruit Crisp

1 1/2 cups Kunde red wine
1/4 cup honey
1/4 maple syrup
1 cinnamon stick
1 bay leaf
3 cardamom pods
3 allspice
4 pears - Bosc or other firm pear - peeled, cored and cut into 1/2 inch chunks
4 apples - Granny Smith or other firm apple - peeled, cored and cut into 1/4 inch wedges
1/2 cup dried cranberries
1 cup dried figs - cut into 4-6 wedges

Crisp Topping
1 cup flour
1 cup oats
1/2 cup light brown sugar
1 tsp ground cinnamon
Pinch of salt
1 stick plus 3 T butter - cut into small chunks
1/2 cup chopped walnuts - optional

Make crisp topping by combining flour, oats, sugar, cinnamon and salt in a medium bowl and stir until combined. Add butter, with your fingers rub the butter chunks into the flour mixture until butter is well incorporated and small crumbs form. Add nuts if using and mix in. Chill topping while making the fruit mixture.

In sauce pan bring wine, honey, maple syrup and spices to a boil, reduce heat to medium low and simmer uncovered for 8-10 minutes. Skim any foam. Add figs and pears and simmer gently until pears are tender 5-8 minutes. Remove fruit and spices to a small bowl, discard spices. Return wine to medium-high heat and reduce to a thick syrup about 10-15 minutes more.

Heat oven to 375 degrees. In a shallow 3 quart baking dish, combine apples, pears, figs, cranberries and reduced wine syrup and gently toss until combined. Sprinkle crisp topping evenly over top. Bake for 30-40 minutes until topping is brown and juices are bubbling. Let cool, serve with ice cream or crème fraiche.

Serve with:
Kunde Family Estate Sweet Leslie or 1904 Dessert Cuvee